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giselle
grain
| Question | Answer |
|---|---|
| Flour | a powder obtained by grinding grain, typically wheat, and to make cakes, bread, and pastry |
| Grain | wheat or any other cultivated cereal crop used as food |
| Bran | pieces of grain husk separated from flour after milling |
| Endosperm | the part of a seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients |
| Germ | is the oily part of a kernel or seed from which a new plant sprouts |
| Whole grain | is made with or containing unprocessed grain |
| Refined grains | have milled, which removes the bran and germ |
| Fiber | carbohydrates that cannot be digested |
| Complex carbohydrate | is another word for starch |
| Simple carbohydrates | they only have one to three units of carbohydrate in their chain |
| Amylose | a type of starch that is made of a long chain-like molecule |
| Amylase | is a chemical digestion that begins when amylose is broken down into simple carbohydrates by an enzyme found in our saliva |
| Gluten | when water is added to flour and the mixture is properly stirred or kneaded, flour proteins bond |
| Celiac disease | people that are allergic to gluten |
Created by:
gparades
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